Stoneys Canna Carbonara

Found on OZ Stoners

Contributed by Stoney

Ingredients

• 1/2 tub thickened cream
• lrg bag pasta
• 1 onion
• 2-3 spring onions
• 10-12 pieces of prosciutto
• 2/3 cup Parmesan cheese (extra for serving)
• 2 eggs
• 2 egg yolks
• 3 cloves of garlic
• canna butter
• olive oil
• 4-5 mushrooms

Instructions

1. Put all your pasta into a pot with heaps of boiling water a few pinches of salt and some olive oil and bring to the boil.


2. Into a large frypan melt about 5-6 tablespoons of canna butter and about 2 tablespoons of oil and add your crushed garlic and onion and thinly slice your prosciutto and add as well cook untill onion has browned.


3. Add your sliced mushies and cook for about 1 minute.


4. Add your cream i used half of a small container but if you like a really creamy sauce add the lot, bring it to the boil and turn donw the temp to simmer and reduce.


5. Get a lrg mixing bowl and put your 2 eggs and 2 egg yolks in and your spring onions and your parmesan cheese and mix really well and set aside.


6. Once your sauce has thickened abit drain all your pasta and add to the fry pan and mix well so that all the pasta is coated well.


7. Once covered well whilst still on the heat add your egg mixture and and keep mixing your pasta as the egg mixture cooks.


8. Once its done it u will see all the cheese has melted and the sauce sticks to the pasta.


Great with a few glasses of wine or some beers and i tell ya the canna butter gives it a good kick cant even taste it and with 45 min your gettin dam toasted

ENJOY!!!!!